Goat Cheese with Bell Pepper Dressing
Ingredients
- 1/4 cup diced orange bell pepper
- 1/4 cup diced red bell pepper
- 1/4 cup diced yellow bell pepper
- 4 large garlic cloves, thinly sliced
- 2 teaspoons chopped fresh rosemary or ½ teaspoon dried rosemary
- 1/2 teaspoon coriander seeds, crushed
- 1/4 teaspoon fennel seeds, crushed
- 1/4 teaspoon coarsely ground pepper
- 1/4 teaspoon dried thyme
- 1 bay leaf
- Coarse salt to taste
- 8 ounces chilled goat cheese (such as Montrachet), cut into 8 slices
- 2 tablespoons toasted pine nuts*
- Baguette bread slices, toasted
Preparation
- In a large frying pan over medium heat, heat 1 tablespoon oil.
- Add diced bell peppers and sauté 5 minutes or until tender; reduce heat to medium-low.
- Add garlic, rosemary, coriander, fennel, pepper, thyme, bay leaf, and remaining 3 tablespoons olive oil.
- Simmer mixture 5 minutes, to blend flavors.
- Remove from heat.
- Season to taste with coarse salt.
- Cool to room temperature.
- Arrange goat cheese on platter; spoon dressing over top.
- Let stand at room temperature 1 hour.
- Sprinkle with pine nuts and serve with baguette slices.
- Makes 4 to 6 servings.
From Colander to Classroom
An Educational Experience
Bell pepper - Capsicum
The pepper originated in Mexico and the neighboring areas of Central America. Soon after Columbus' discovery of this plant, it was spread and grown worldwide as a spice and medicine. The sweet pepper was popular in Spain and was referred to as "pimientos" to describe the red coloration and sweet taste.
Today, pepper plants can be found growing wild in tropical areas around the world. Many countries grow it as a crop, with China leading the world in production and the US just behind.
Peppers are eaten fresh, and are also processed into powders, sauces, and salsas.
Peppers are an excellent source of Vitamin C, Vitamin A, and Calcium. Red peppers have more of these qualities than the immature green peppers.
Information adapted from:
|
